Making soymilk is easy peasy and doesn’t require any special equipment. I’m sharing my soymilk recipe and the simple process with a video tutorial today on Eating Rules as part of October Unprocessed, a challenge to go for one month without eating processed foods, to forgo all of the extra salt, fats, sugars, preservatives, flavorings, and artificial colors that are increasingly being added to the foods being manufactured for our consumption. The hope is that everyone participating will become more aware of what they are putting into their bodies and hopefully even make some permanent healthy changes.
So what about soymilk? The two ingredients needed to make soymilk are water and soybeans. That’s it. Pick up a carton of soymilk at the grocery store though, and the ingredients list will most likely look something more like this (and this is a very short and tame list compared to some I’ve seen!):
Water, Whole Soybeans, Evaporated Cane Juice, Tricalcium Citrate, Sea Salt, Carrageenan, Vanilla Flavor, Natural Flavors, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12.
See what I mean? Before you go and learn more about the soymilk making process, here are a couple of equipment pointers:
- Flour sack dish cloths make fantastic pressing cloths. I bought a pack at my local grocery store, folded one in half and sewed up the two sides to make a bag. This makes pressing out the soymilk even easier!
- Having an electric kettle is a definite plus. I don’t have one, though I’m going to have to change that! I recently taught a tofu making class at Andrew’s house and we used his electric kettle to prep our boiling water for making the soy milk and it was so much more convenient! I love the look of this VE Hybrid Water Boiler & Warmer from Zojirushi (love the flexibility of using battery power if I want to).
If you try out making your own soymilk, I would love to hear about it!
{ 20 comments… read them below or add one }
You have the best ideas and you make them look so easy!
Look at that! And no udders whatsoever.
i am very excited to try this…just watched the video and it looks very easy!
I haven’t make my own soy milk yet but I tried some at a friend’s place and the home made version is a lot more delicious than the store bought ones. As you pointed out, the home made ones are more natural and don’t have names that we can’t pronounced. :)
I have always wanted to make my own soy milk. You make it seem so simple!! :) Thanks for this post!!!
xoxo
Heather
So excited to try this! I love homemade almond milk and would LOVE to make soy milk too!!!!
Hi Rachael!!
Great tutorial on making soy milk! Since many people substitute soy milk for cows milk, calcium , Vitamin A, Vitamin B, Vitamin B12 and Vitamin D have all been added to commerical soy milk so that the nutritional content is the same. This is especially important for vegans since B12 (unless supplemented) is only available in animal products!! For those who make their own soy milk and drink that exclusively, they should be aware of this and make sure that their diet contains alternative sources of these vitamins and calcium!
@Nancy@acommunaltable, Definitely! I should have worded that better. I didn’t mean to imply that all of those extra things were “bad”…just pointing out how much is often added when things are made on a commercial scale.
What I like about your site is th element of surprise and you ‘toying’ with things that will never cross my mind to venture into, therefore opening my horizon. Yet again you made tofu before and now soy milk I would never think of doing it but now the seed is planted so who know, right?! :)
I have never thought about trying to make my own Soymilk but now I am intrigued. Thanks :D
Verrry interesting. I made almond milk recently but never soy milk, I’m so intrigued!
Soymilk is really soybeans and water….its as dilute as cows milk…isn’t anything not watered down these days?
@alison, Hello there, Soy milk is basically soy beans and water. Yes. I grew up with soy milk since I was born. And watched how people made it before. My friends made it before. I was curious for the recipe so I asked for it. And yes, it’s just soy milk and water. In the processing of grinding the soy beans/ pulverizing it, you obtain the “milk” from the soy beans. The milk is basically soy bean juice.
http://en.wikipedia.org/wiki/Soy_milk
Sometimes, to enhance the flavor, you can add a little ginger into the sugar syrup or pandan leaves (screwpine – which you can obtain easily from the asian mart).
Tofu is coagulated soy milk by the way.
you shared a recipe for homemade tofu. Now for homemade soy-milk.
Do you happen to know how to make vegan butter( without soy lecithin preferably? Thanks!
This sounds lovely, i’ve been meaning to make my own soymilk since i went to Hong Kong and had it hot on the streets
I would just like to make a suggestion of adding pandan leaves during the boiling process and you’ll get a lovely fragrance, mint green colour and a subtle pandan flavour
I used to make my own soymilk with a machine (soymilkmaker.com), which made it really easy (soak beans, add them to machine, then it goes through a heating, grinding, filtering process), but…
a) It didn’t taste as good for some reason. Definitely not creamy. I added salt and a sweetner to no perfect avail.
b) There was a sulfur egg smell if I covered it in the fridge.
Do you get that smell? Any suggestions?
Hola Raquel muchas gracias por esta receta, ¡es excelente y deliciosa!, hice la leche de soya más líquida, durante varios días estuve buscando en el supermercado la leche de soya en polvo o líquida, pero no busco más. me quedo con esta receta. Te felicito por tu blog es muy útil porque tiene recetas saludables que explicas con gran sencillez.Tu dirección la obtuve de Sweetapolita.
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